Pan Seared Chicken with Cherry Salsa

How are doing on this lovely Wednesday? For me I’m doing great! I got in three days of exercise, our Internal Audit at work is over, the sun is shining and I made a new dish that I just love!! So everything is peachy keen for me!!!

Today I am serving you Pan Seared Chicken with Cherry Salsa. This is a fantastic meal! The flavors of the sweet cherries along with the tender onions and peppers is such a wonderful savory and sweet dish. For a little more sweetness I added some freshly squeezed orange juice and a little orange zest. I am truly amazed how well cherries go with a lot of different dishes.

I based this recipe off of a Pork Tenderloin recipe that I made with cherry sauce. I was checking my recipe page and I can’t believe I never posted that recipe. I have to make it for you, it tastes delicious! If you’re a cherry fan, than I think you will be pleased with this dish.

Since it was just my Hubby and I tonight for dinner, I have two chicken breasts left over and I’m thinking that this would make a wonderful panini sandwich and using mozzarella cheese to melt all over it. As I’m thinking about, I think that will be tomorrows dinner for me. I haven’t had bread all week, and I’m in need of it!

I decided not to use any oil in this dish to keep the calories low. I sprayed my skillet with cooking spray, and placed my chicken in that to cook, since you’ll get a little fat from the chicken juices, it will keep the pan from drying out. Once the chicken was cooked, I added all of my salsa ingredients and cooked it in the same skillet. To keep the fruit and vegetable from drying out I used orange juice and some water. I also added cornstarch and water mixture to thicken it up just a bit. Once the cherry mixture was cooked, I added my chicken back into the skillet to re-heat it up. I placed the chicken on a platter and topped with the cherry salsa.

A sweet and savory chicken dish that is healthy, full of flavor and easy to make.

Ingredients

16 oz chicken, bonless skinless, cut horizontally

Sprinkle Salt & Pepper

⅓ cup onion, diced

1 clove garlic, diced

⅓ cup sweet bell pepper, diced

1 cup cherries, pitted, cut in half

1 tsp orange zest

¼ cup orange juice, fresh (about 1 large orange)

¼ cup water or chicken broth

1 tsp. corn starch

1 tsp. water

½ tsp. thyme (optional)

Instructions

Spray a large skillet with cooking spray.

Add salt & pepper to chicken. Add chicken to skillet, and cook each side for about 3-4 minutes until no longer pink.

Set chicken aside.

In a small bowl add 1 teaspoon of cornstarch and 1 teaspoon of water and whisk together until combined. Set a side.

In the same skillet add onion, garlic and peppers and cook until vegetables are tender, about 3 minutes (if skillet seems dry, add about ½ of the orange juice). Add cherries, remaining orange juice, orange zest and water and cook until tender, about 5 minutes. About 2 minutes before done add cornstarch mixture and stir until slightly thicken.

Add chicken back to the skillet and cover both sides with cherry salsa. Sprinkle chicken with thyme. Cook until chicken is warm.

Hi, Welcome to my blog. My name is Jennifer and I am a health food blogger. I try to take everyday food and make it healthier without sacrificing the flavor. Find out more about me in the About Section of my blog.

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